Honey process Alko Sumatra

This coffee from the ALKO cooperative in Sumatra is a true reflection of both innovative processing and sustainable farming practices. The cooperative, which empowers over 400 farmers in the Kerinci region, uses the honey method to process the beans. After fermenting the peeled red cherries for up to 30 hours without washing, the beans retain their mucilage, a step that imparts a subtle plum sweetness to the cup. The cherries are then dried for 15-20 days to achieve the perfect moisture content, enhancing the coffee’s natural flavours.

The result is a coffee with a rich, smooth body and vibrant acidity. As you sip, notes of dark chocolate and marmalade emerge in the aroma, while a touch of balsamic adds depth. The honey processing brings out a medium level of sweetness, balancing the tangy fruit flavours, and leaving a clean, lingering aftertaste. The women-led ALKO cooperative combines traditional methods with modern technology, creating a coffee that not only supports local livelihoods but also showcases a complex, well-rounded profile that evolves with each sip.